Crab Remoulade

Remoulade is a classic French seafood sauce that came to these shores via Louisiana’s Creole cuisine. It pairs beautifully here, with Jonah crab meat from the waters of Maine. My vibrant version is a nice alternative to the traditional sauce.

Recipe provided by

Ingredients

1 pound Jonah crab meat, picked through for cartilageShop

2 tablespoons red wine vinegar
1 teaspoon whole-grain mustard
2 ounces anchovies with their oil, chopped
½ cup of vegetable oil
1 tablespoon prepared horseradish
1 tablespoon smoked sweet paprika
1 garlic clove, grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 scallions, thinly sliced
1 head iceberg lettuce, thinly sliced
4 Avocados, ripe

Serves: 4

Directions

Pick through the crabmeat and discard any boots of cartilage. Gently mix the crab with the Remoulade and let sit for 1-24 hours. Serve over lettuce.

Remoulade

Combine the vinegar, mustard, anchovies, vegetable oil, horseradish, paprika, and garlic in a bowl, and let the mixture rest overnight in the refrigerator. An hour or so before serving, stir in the parsley, tarragon, and scallions. Serve the remoulade at room temperature.